Cola pig's feet

By VicentaLakin

Cola pig's feet

Recipe Recommendations

  • pork knuckle art. 2
  • brown sugar 2 tablespoons
  • garlic
  • red onion
  • rice wine appropriate amount
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • Cola appropriate amount
  • white pepper a little
  • onion
  • water appropriate amount

Steps for Cola pig's feet

  • Make Cola pig
    1
    First take out a pot and boil it till it boils. Put the sliced pig's feet in hot water for 10 minutes。
  • Make Cola pig
    2
    Get a bowl of cold water and put the boiled feet in the water. And then pour out the water in the basin and replace the new water and clean it again。
  • Make Cola pig
    3
    Take out another pot and fire the oil. Put clean pig feet in the pot. If there is enough fat on the feet of pigs to take the next step, the oil from the fry can be used. If pig feet are not fat enough to add a small amount of oil. We're gonna use the oil to fry the pig's skin。
  • Make Cola pig
    4
    Pigs' skins are fried to yellow, and the fire is turned into garlic and onions。
  • Make Cola pig
    5
    Add yellow sugar and a little tan for pig skin. And then you add wine, water, soy sauce, pelican oil, Coke, white pepper. Boil till roll, with a little lid on the lid for 1-2 hours (juice)。
  • Make Cola pig
    6
    After an hour, check if the flesh is about to disfigure and whether the inside is soft. That's when pigs' feet get out. Get a clean plate and get the pig's feet out of the pot. If there is too much halogen in the pot, the fire can boil to the water and pour it on the feet of pigs and spread onions。
  • Cola pig's feet Make Tips

    The cola acts as a coloring agent; the amount used determines the depth of the color. After simmering on low heat for one or two hours, the cola permeates the meat, resulting in a springy texture and adding sweetness. When the liquid is reduced, the cola turns into a syrup that coats the pork skin, creating a smooth, glossy finish. White pepper, garlic, and shallots are specifically used to eliminate odors, ensuring there is no gamey smell when eating or smelling the dish. Since pork in the US is typically frozen, without these ingredients, the smell would be overwhelming.

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